I’m being eased back into a school schedule, slowly but surely. I’m trying to get myself ready for when it’s in full effect by coming up with simple weekday foods. This idea came from the simple fact that I like potatoes and I like pesto.
For this pesto I used almonds. I also added some lemon juice. I would consider it to be successful pesto, but you know how I am about pesto.
Pesto Roasted Potato Salad
ingredients:
1 recipe pesto
5-8 new potatoes, cut into eighths
1 15-oz can red kidney beans
4-6 scallions, diced
an extra handful or 2 of almonds
0. Preheat the oven to 375 degrees.
1. Drizzle a baking sheet with olive oil. Add the potatoes and season liberally with salt and pepper. Throw in the oven for about 20 minutes, or until the potatoes are soft and roasted. You’ll have to check on them over the course of the recipe to make sure they’re uniformly browned.
2. Make your pesto, chop the scallions, and drain the red beans.
3. Mix together. I served over steamed kale.
All Around The Larder 